ABSTRACT
Food freezing has become awell-established food preservation technique. It is quite a new process, in contrast to the traditional presentation techniques, that owes its beginnings to the development of mechanical refrigeration and has really only been developed over the last half-century [1]. That it has gained such widespread importance is due to the fact that it delivers to the consumer many desirable attributes: high-quality products, diversity in meal preparation, and convenience. This latter attribute received a tremendous boost in importance with the development and widespread use of home microwave ovens, which are now seen to be an integral part of the development and home utilization of frozen foods [1].
